We have that exact recipe in HBin5. You’ll want to use 1/2 pound of dough and it requires no resting before or after laying it over the caramelized fruit. Bake for about 20 to 25 minutes.

Thanks, Zoë

]]>By: Sue Molitorhttp://zoebakes.com/2008/09/20/pear-pomegranate-tarte-tatin/#comment-19871
Fri, 22 Feb 2013 18:45:44 +0000http://zoebakes.com/?p=870#comment-19871I want to make this deliciouslooking pear tarte in my cast iron skillet using brioche dough which I already have in the frig. Questions:1. How much dough should I take out for a 10 inch skillet? 2. Do I roll our the dough and then let it sit of 60-90 minute sand then place on top of the cooked pears? 3.Or do I roll out the dough and ,place it on top the pears in the skillet and then let it rise? 4. How long do I bake it in the oven?
]]>By: zoehttp://zoebakes.com/2008/09/20/pear-pomegranate-tarte-tatin/#comment-18813
Thu, 29 Nov 2012 01:17:49 +0000http://zoebakes.com/?p=870#comment-18813Hi Francesco,

So glad you can now justify the 12-inch cast iron skillet, it is a beauty! 😉 Just keep in mind that the 12-inch skillet is a bit of a beast to flip over, so be careful. I think I used a 10-inch in this post!

I LOVE this idea! I was looking at the Emile Henri tatin set, but will likely use it about once or twice a year. A cast iron skillet, on the other hand, has a hundred uses. What size is yours? My 10″ looks a bit small for pears, but any excuse to add a 12″ monster to my kitchen is a good one!

I just made Maple Monkey Bread with the ABin5 Brioche Dough, and this is next!

Dd that recipe call for ground cinnamon and other spices or were they left whole? Unfortunately I can’t get the link you left to work?

The flavor of the cinnamon in this recipe is not at all overwhelming to me. Having said that everyone’s tastes are so different so you may want to try it with half a stick and see if that suits you better.

If the other recipe uses ground spices it will have an entirely different flavor.

I made this for our Break the Fast dinner last night (breaking the Yom Kippur fast). Out of all of the beautiful dishes, people COULD NOT stop raving about this tart! Its incredible–I used the tart dough you suggested and the people who “weren’t sure if they had room for dessert” came back for seconds and thirds! Thank you so much, I will be making this for everyone I know.